Short dough is the name for
the yeastless pastry made of flour and fat used for both sweet and savory pies,
as well as a variety of pastries in the Mediterranean ranging from empanadas to
some calzone-like pies. Short dough is
known as pasta frolla in Italian and pâte brisée in French.

1. Blend the flour, butter,
shortening, and salt together in a large, cold mixing bowl using a pastry
blender until the mixture looks like coarse meal. Add 2 tablespoons of ice water. Mix again until the water is absorbed. Add the remaining 1 tablespoon ice water if necessary
to form the dough.

2. Shape the dough into a
ball, handling it as little as possible (so do this quickly), then dust it with
flour and wrap in wax paper. Refrigerate
for at least 1 hour before using, then let rest at room temperature for a few
minutes before rolling out according to the recipe.

Real Stew is an extraordinary cookbook! Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens. His stews are hearty and delicious– my whole family loves them, and your will too. - Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food. Most of the recipes can be done in 30 minutes or less, and the flavors are forthright. I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed. The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining. - Felicia Gressette, Akron Beacon Journal